Heat the olive oil in a skillet over medium heat, add the onions and cook a few minutes until translucent.

Add the garlic and cook one minute longer.

Add the zucchini you scooped out along with the peppers and tomatoes.

Cook for 10 minutes until the vegetables are all soft.

Remove from the heat.

In a mixing bowl, stir together the cooked rice with the parmesan cheese, eggs, salt and pepper.

Add the cooked zucchini onion mixture and stir together to combine.

Divide the mixture evenly in the 8 zucchini halves.

Bake uncovered for 20 minutes then, slide the baking sheet out and divide the cheese onto the pieces. Place back into the oven and cook another 5 minutes or until the cheese has melted and is lightly browned.